Careme

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $7.99/12 oz
• Organic baby bok choy about 12 oz (4–5 small heads), halved or chopped $2.99/lb
• Organic ginger root about 1 tbsp grated ginger (about 1 oz piece) $3.99/lb
• Simple Truth Organic® garlic bulbs (or Organic garlic) 3 cloves, minced $1.99/3 ct
• Cooked rice (jasmine or long-grain) 1 cup dry rice (yields ~3 cups cooked) or ~3 cups cooked rice
• Soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Honey or brown sugar 2 tsp
• Cornstarch 1 tsp
• Sesame oil 1 tsp
• Neutral oil 1 tbsp
• Chili flakes or sambal oelek 1/2–1 tsp, to taste
• Green onion (optional) 1, sliced
• Sesame seeds (optional) 1 tsp

Instructions

1. Prep rice: Cook 1 cup dry rice according to package (or warm ~3 cups cooked rice). Keep covered.
2. Prep shrimp and bok choy: Pat dry 12 oz raw shrimp. Halve or chop about 12 oz baby bok choy (separate stems from leaves if you want perfect timing).
3. Make the sauce (use all amounts): In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp honey, 1 tsp cornstarch, 1 tsp sesame oil, and 1/2–1 tsp chili flakes/sambal.
4. Sear shrimp: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add shrimp in a single layer; cook 60–90 seconds per side until just pink. Transfer to a plate.
5. Aromatics: Lower heat to medium. Add 3 minced garlic cloves and 1 tbsp grated ginger; stir 20–30 seconds until fragrant (don’t brown).
6. Stir-fry bok choy: Add bok choy stems first (if separated) and stir-fry 2 minutes. Add leaves and stir-fry 1 minute until just wilted.
7. Sauce + finish: Stir sauce again (cornstarch settles) and pour into skillet. Simmer 30–60 seconds until glossy. Return shrimp and toss 30 seconds to coat.
8. Serve: Spoon shrimp and bok choy over rice. Top with sliced green onion and 1 tsp sesame seeds if using.